Scrambled Eggs & Herbed Goat Cheese Toast
Soft, custardy scrambled eggs set atop toasted bread and addictive herbed goat cheese. A simple, yet stunning dish that’s super delicious! A breakfast and brunch-time hit - or a perfect mid-day snack. Gluten Free. <jump to recipe>
I spent a lot of last week getting up to the most random things. In the process the house got a bit (okay, a lot) more cluttered than I'd like. I skipped yoga for the entire week. And frankly, I didn't spend too much time in the kitchen. It was one of those weeks. They don't come too often, but when they do I just try to embrace it.
Thankfully the chaos did mean getting a chance to catch up with a couple friends in town. It meant taking time to expand our veggie garden. And it meant eating out at restaurants on more than a few occasions (because I needed Indian, Whole Foods salad bar and random café food all in one week). One random “adventure” included heading across town to get my glasses adjusted. While at first I felt pretty productive crossing something off my to-do list – I knew deep down that I was only going because one of my favorite restaurants was up the block. And I was really craving their eggs and toast. Normal self would simply throw together my own version at home. Because well, it's only toast. But last week's self wasn't buying it: the trip across town was absolutely necessary. And you know what? It totally was.
Now that the house is tidied up and I have enough clean socks to get through the next few days– I get the feeling that this week will be a bit less…random. I've already made my own version of this egg and toast dish I sought out last week – and boy does it feel good to be back in the kitchen.
If you can't already tell, Eggs on Toast has kinda been my jam this past month. First it was this recipe – and now I'm back with another. This time we're taking soft, custard-like scrambled eggs and sliding them atop freshly toasted bread. And if fresh bread doesn't already make you weak at the knees…try slathering it with soft, herbed goat cheese. Yes, please. For some extra freshness, I like to pile the dish high with citrusy greens. It's a breakfast or brunch fit for a queen (or king). And frankly, it could hold its own for dinner as well. An added bonus is that the scrambled eggs make this dish easily scaleable for when you're feeding a crowd – so say hello to a stress free brunch with family and friends!
Herbed goat cheese is one of my favorite kitchen tricks. And it's honestly dead simple. Start with your favorite soft goat cheese, and then toss in some of your favorite fresh herbs. I particularly like dill and chives. Mix it about until you have a soft, fluffy and herby cheese. It's addictive. Consider yourself warned. This cheese is great for spreading on toast or crackers – and if you're looking for a great excuse to eat salad, crumble some on top and dig in. My go-to Beet & Lentil Salad features a similar version of this goat cheese…because I can't get enough of it!
This dish might seem deceivingly simple (it is), but it definitely packs a whole lot of flavor. This favorite restaurant of mine serves this dish with a side of tomato sauce. At first I didn't think it was necessary. And it probably had to do with me being the type of person that gets a little bit sad when Anguel drowns his slow roasted potatoes in a sugar-y tomato slurry (i.e. ketchup). But the last time I ate this dish, I realized that tomato sauce really brings it to another level. Tomatoes add a bit of acidity and help to brighten everything up. Plus it makes you seem extra fancy, without really needing to try. Think of it as a grown up version of ketchup (without the sugar). I've included a recipe for a super simple tomato sauce we serve with this at home – it comes together in less than twenty minutes and takes just a handful of ingredients. You’ll have some extra sauce left over, so feel free to use the rest on pasta – or do what I do and save it for more eggs on toast… I know you're going to have this one on repeat!
SCRAMBLED EGGS & HERBED GOAT CHEESE TOAST
MAKES 2 TOASTS (GLUTEN FREE)
1 teaspoon butter
Pinch of salt + several cracks of black pepper
2 thick slices of bread (gluten free, if desired)
Optional - 2-3 tablespoons Easy Tomato Sauce (recipe below)
Herbed goat cheese:
3 tablespoons goat cheese
1 1/2 teaspoons fresh dill
1 1/2 teaspoons chives
Salt + pepper, to taste
Lemon dressed greens:
2-3 handfuls of fresh greens
1 tablespoon + 1 teaspoon lemon juice
1 tablespoon olive oil
1/4 - 1/2 honey, to taste
Salt + pepper, to taste
First prepare the herbed goat cheese. Place the goat cheese in a bowl. Chop dill and chives and add to the goat cheese. Mix with a spoon until well incorporated. Season with salt and pepper to taste.
Next, prepare the dressing for the greens. Put the lemon juice and olive oil in a small bowl. Whisk to incorporate. Season with liquid sweetener and salt and pepper to taste. Set aside.
Heat a non-stick frying pan over low heat. Melt butter. Whisk eggs well in a separate bowl. Add salt and pepper then whisk to incorporate. Pour the egg mixture into the frying pan. As eggs start to set, occasionally push the eggs around the pan to mix the runny eggs with the cooked bits. Once cooked to your liking, remove immediately from the heat. Avoid overcooking.
Toast bread, then spread on half the herbed goat cheese onto each slice. Transfer the scrambled eggs on top. Toss the greens with the dressing, and then pile greens on top of eggs. Serve with a side of tomato sauce. Enjoy warm.
Cook your eggs on the lowest heat your stove will allow. This allows you to get softer eggs, once cooked. Stirring the eggs occasionally, will allow them to form larger pieces (vs. smaller ones).
EASY TOMATO SAUCE
MAKES 2 CUPS (VEGAN, GLUTEN FREE)
2 tablespoons olive oil, divided
1 cup yellow onion, diced
3 cloves garlic, minced
1 cup tomatoes, chopped
1/4 cup tomato puree
3/4 teaspoons salt
Heat a pot over medium high heat. Once hot, add 1 tablespoon oil and add onion. Cook until onion is brown on the edges, being careful not to burn the oil. Once the onion is soft (~5 minutes), reduce heat to low. Add garlic and sauté for 1-2 minutes, until fragrant. Stir in tomatoes, tomato puree and 1 tablespoon oil. Simmer for 10-15 minutes.
Transfer to a blender and puree until smooth. Refrigerate extra sauce in a sealed container.